ALLERGENICITY OF PEANUT AND SOYBEAN EXTRACTS ALTERED BY CHEMICAL OR THERMAL-DENATURATION IN PATIENTS WITH ATOPIC-DERMATITIS AND POSITIVE FOOD CHALLENGES
ALLERGENICITY OF PEANUT AND SOYBEAN EXTRACTS ALTERED BY CHEMICAL OR THERMAL-DENATURATION IN PATIENTS WITH ATOPIC-DERMATITIS AND POSITIVE FOOD CHALLENGES
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DOI：
10.1016/0091-6749(92)90461-a
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发表时间：
1992-12-01
影响因子：
14.2
通讯作者：
HELM, RM
中科院分区：
文献类型：
--
作者：
BURKS, AW;WILLIAMS, LW;HELM, RM
花生和大豆是引起儿童食物过敏反应的六种最常见食物之一。我们使用了10例特应性皮炎患者的血清和阳性双盲，安慰剂对照，食物挑战花生和2例特应性皮炎患者的血清和阳性双盲，安慰剂对照，食物挑战大豆，研究IgE特异性和IgG特异性弯曲的变化，这些蛋白质改变的化学或热变性。我们使用IgE和IgG特异性ELISA抑制分析来比较这些影响的粗花生和粗大豆提取物，以及对这两种蛋白质的主要过敏性组分。在不同温度和时间间隔下加热大豆蛋白不会显著改变大豆阳性合并血清的IgE或IgG特异性结合。当花生蛋白进行类似的加热实验时，IgE和IgG特异性结合没有改变。当这些相同的蛋白质与酶处理的固定化消化酶测定系统用于模拟人体消化，IgE的结合的粗花生和粗大豆提取物减少，花生和大豆的10倍，100倍。因此，花生和大豆蛋白提取物的热变性似乎不会增强或降低IgE和IgG特异性结合活性。化学变性似乎最低限度地减少这些蛋白质的结合。
Peanuts and soybeans are two of the six most common foods to cause food hypersensitivity reactions in children. We used the serum of 10 patients with atopic dermatitis and positive double-blind, placebo-controlled, food challenges to peanut and two patients with atopic dermatitis and positive double-blind, placebo-controlled, food challenges to soybean to investigate the change in IgE-specific and IgG-specific bending to these proteins altered by either chemical or thermal denaturation. We used IgE- and IgG-specific ELISA-inhibition analyses to compare these effects on the crude peanut and crude soy extracts, as well as on the major allergenic fractions of both proteins. Heating the soy proteins at various temperatures and time intervals did not significantly change the IgE- or IgG-specific binding of the soy positive pooled serum. When the peanut proteins were subjected to similar heating experiments, the IgE- and IgG-specific binding did not change. When these same proteins were treated with enzymes in the immobilized digestive enzyme assay system used to mimic human digestion, the binding of IgE to the crude peanut and crude soy extracts was reduced; 100-fold for peanut and 10-fold for soybean. Therefore it appears that thermal denaturation of peanut and soybean protein extracts does not enhance or reduce IgE- and IgG-specific binding activity. Chemical denaturation appears to minimally reduce the binding of these proteins.